Rib-Eye with Tomato Pesto Butter and Herb Salad

Rib-Eye with Tomato Pesto Butter and Herb Salad
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This fast and fresh recipe is perfect for a filling and fulfilling meal. Hearty and healthy, all in one.


Table of Contents


  • 2 x 400g rib-eye steaks, at room temperature
  • 100ml extra virgin olive oil
  • 50g unsalted butter, chopped, softened
  • 30g store-bought tomato pesto
  • 1 garlic clove, crushed
  • Juice of 1 lemon
  • 30g pecorino, coarsely shaved
  • 1/2 bunch mint, leaves picked
  • 1/4 bunch chervil, leaves picked
  • 1 avocado, halved
  • 1 bunch mixed radishes, thinly sliced
  • 400g can chickpeas, rinsed, drained


  1. Drizzle steaks with 2 tbs oil and season. Combine butter and pesto in a bowl. Heat a chargrill pan to high heat. Cook steaks for 6-7 minutes on each side for medium-rare, or until cooked to your liking. Top with butter mixture in the last 3 minutes of cooking. Transfer to a plate, drizzle with pan juices, and rest, loosely covered with foil, for 10 minutes.
  2. Meanwhile, combine garlic, lemon juice, and remaining 1/4 cup (60ml) oil in a bowl. Toss pecorino, mint, chervil, avocado, radish, and chickpeas in a bowl with dressing. Season and serve with steak.
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About the Author: Jenny Kristy

Spice Seeker, Recipe Weaver, Nomad Chef |With a passport bursting with stamps and a pantry overflowing with global spices, Jenny Kristy isn't just a cook, she's a culinary nomad. Her travels fuel her passion, transforming exotic flavors into recipes that tantalize and transport. She weaves magic in her kitchen, sharing her adventures through meals that whisper of Marrakesh markets and Tuscan trattorias. From teaching sushi to whipping up Moroccan masterpieces, Jenny ignites wanderlust and connects cultures, one delicious bite at a time.

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